Taste of Home
Angel Food Cake With Caramel Sauce
TOTAL TIME: Prep: 25 min. + chilling
YIELD: 12 servings.
I enjoy making desserts, and it's especially satisfying when my goodies are devoured quickly. This one always qualifies for that distinction. —Carolyn Troyer, Sugarcreek, Ohio
Ingredients
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3 ounces cream cheese, softened
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1/4 cup confectioners' sugar
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1 carton (8 ounces) frozen whipped topping, thawed
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1 prepared angel food cake (8 to 10 ounces)
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CARAMEL SAUCE:
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1 cup half-and-half cream, divided
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3/4 cup sugar
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1/2 cup light corn syrup
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1/4 cup butter
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Pinch salt
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1/2 teaspoon vanilla extract
Directions
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1.
In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; set aside. Cut cake horizontally into two layers. Place the bottom layer on a serving plate; spread with cream cheese mixture. Replace top; refrigerate.
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2.
In a saucepan, combine 3/4 cup of cream, sugar, corn syrup, butter and salt. Cook and stir until mixture reaches soft-ball stage (234°). Slowly add remaining cream. Cook and stir until mixture returns to soft-ball stage (234°). Remove from the heat; stir in vanilla. Cool. Drizzle over cake. Store in the refrigerator.
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